If you love apricots you will love this tasty dessert.
Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
Problem is….that’s not VEGAN! But this recipe has been veganized so you don’t have to skip the Panna Cotta because you are vegan.
- 1 cup coconut cream (8 ounces)
- 3/4 teaspoon teaspoon agar-agar
- 2 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract or vanilla paste
- 4 small apricots stoned, chopped
- 1/4 tablespoon lemon juice
- Combine coconut milk, agar-agar, 2 tablespoons maple syrup, and vanilla extract in a saucepot.
- Bring to a gentle boil over medium-high heat.
- Reduce the heat and simmer for 2-3 minutes stirring gently.
- Strain the mixture through the fine sieve. Transfer into ramekins and place in a fridge for 3 hours.
- Make the apricot sauce; place the apricots, lemon juice and remaining maple syrup in a saucepot.
- Cook until apricots are tender. Puree the apricots with an immersion blender.
- Drizzle the panna cotta with apricot puree and serve.
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This recipe was republished with permission from My Vegan Dreams.
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